Blueberry-Orange Bread
  • 1cup sprouted oats, crushed in food processor or spice grinderCan substitute sprouted rolled oats
  • 1cup filtered water
  • 1tablespoon grated orange rind, preferably organic
  • 1/4cup fresh orange juice (from grated orange)
  • 1/2teaspoon vanilla extract
  • 2cups sprouted wheat, spelt, or brown rice flour
  • 1cup sucanat or date sugar
  • 1 1/2teaspoons aluminum-free baking powder
  • 1/2teaspoon baking soda
  • 1/2teaspoon sea salt
  • 1 large egg, preferably pastured
  • 2tablespoons coconut oil, melted
  • 1cup fresh organic blueberries (can use frozen)
  1. Preheat oven to 350 degrees.
  2. Stir together first 5 ingredients in a large bowl; let stand 10 minutes or until oats soften.
  3. Stir in flour and next 6 ingredients just until dry ingredients are moistened (Add water, 1 tablespoon at a time, if batter is too dry).
  4. Gently fold in blueberries. Pour batter into a greased 9"x5" ceramic or glass loaf pan.
  5. Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
  6. Cool on a wire rack 10–15 minutes.
  7. Remove from pan and cool completely.
  8. Yummy served with homemade lemon sorbet.